Effortless Purple Crinkle Cookies Ube

You’ll love how these vivid ube crinkle cookies brighten up any table with their bold purple hue. They’re soft inside with hints of vanilla and yam. I started baking these for Lunar New Year, and now they always pop up at our family get-togethers.

Magnificent Ingredients

• Cornstarch: totally optional, but it makes the sugar covering extra powdery and clingy
• Powdered sugar: makes the snowy, crinkly topping sharp—give it a sift for best coverage
• Whole milk: brings moisture and a richer flavor; go full-fat for a softer cookie
• Ube extract or purple food coloring: for that blast of color and authentic flavor—real ube extract is gold from Filipino stores
• Vanilla extract: makes things smell and taste even better; pure vanilla is your friend
• Large eggs: holds the dough together—fresh eggs mean a great texture
• Granulated sugar: sweetens everything and helps give that signature crinkle look—organic has more oomph
• Unsalted butter: adds richness; make sure it’s plenty soft for easy mixing
• Salt: lifts the flavors; fine sea salt blends in best
• Baking powder: gives rise and those classic cracks—fresh baking powder makes all the difference
• All purpose flour: the base for chewy bite; pick a good unbleached flour for perfect cookies

Step-by-Step Directions

Cool Down:

Once out of the oven, give them five minutes to set up before moving to a rack. If you’re feeling extra, dust a little more powdered sugar over the top.

Baking Time:

Lay your dough balls onto the baking sheets with room to spread. Pop into your preheated oven for about twelve to fourteen minutes. They’re done when the tops look cracked but the middles are still just a bit soft.

Shape and Coat:

Use a spoon to scoop the dough, roll into balls with your hands, and bury them in that powdered sugar and cornstarch mix. The thicker you coat them, the better those crinkles will show up.

Turn the Oven On:

Fire your oven up to one seventy five Celsius. Put parchment on two baking trays. Toss powdered sugar and cornstarch together in a shallow bowl so your coating’s ready.

Chill Out:

Cover the bowl tightly and move to the fridge for at least a couple hours—or overnight if you’ve got the patience. Resting the dough keeps your cookies thick and helps the crinkle form.

Mix Wet and Dry:

Add your dry mix to the wet stuff in three batches, alternating with the milk. Always start and finish with the flour mix. Stir gently—don’t overdo it or your cookies will get tough.

Add Eggs and Color:

Drop in your eggs one by one, mixing well after each. Splash in the vanilla and ube extract (or color) until it’s an even purple all over. Scrape the bowl so nothing’s left out.

Beat Butter and Sugar:

Cream the soft butter and sugar in a big bowl for about three minutes, until it’s light and fluffy. This part helps your cookies puff up with soft middles.

Dry Mix:

Whisk flour, baking powder, and salt together, so everything’s blended before you start combining ingredients. That way, you won’t get weird pockets in your dough.

Pin it

Honestly, swirling in the ube and watching the dough turn violet is the most fun part. Always reminds me of hanging out with my grandma making Filipino desserts together.

Smart Storage

Wait until your cookies are totally cool, then pop them in an airtight box at room temp. They’ll stay soft for four days. Want to keep them longer? Freeze with parchment between layers. Let them thaw out, and add a fresh dusting of sugar if you like.

Swaps and Alternatives

No ube extract around? Use a couple drops of purple food dye and an extra dash of vanilla. Swapping regular butter for plant-based and using non-dairy milk also works if you’re avoiding dairy. Flax eggs will hold things together, but your cookies might turn out a bit more cake-like.

Fun Ways to Serve

Set these out on your festive dessert table and watch everyone smile. They’re great with coffee or tea as an easy treat. I like making stacks for gifts or tying a couple with ribbon to hand out as party favors.

Pin it

Filipino Flavor Vibes

From cakes to frozen treats, ube is a big deal in Filipino baking. This cookie twist brings a bit of that tradition to parties and family time. The wild color and sweet topping make them perfect for sharing and celebrating together.

Frequently Asked Questions

→ What makes ube special in cookies?

It gives a mellow earthy sweetness, kind of nutty vibes, and that cool purple look—so your cookies stand out and taste a bit different.

→ Can I swap in purple food coloring if I’m out of ube?

Yep, you can use purple dye with flavored extract to get a close look and similar taste if you don't have ube extract handy.

→ What's the point of chilling the dough?

It stops the cookies from spreading too much and helps create those classic crackles on top by keeping the dough firm.

→ How can I get a super-thick sugary shell?

Just stir some cornstarch into the powdered sugar, then press each dough ball deep into the mix for an extra-thick coating.

→ What's the best way to keep these cookies soft?

Let them cool off, then seal them in a container. They'll keep their softness for about a week if you store them at room temp.